Estimated Nutrition (whole recipe, rough)
Counts 16 of 17 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Oyster Mushroom | 1/2 cup sliced (35g) | 15 |
| Clove | 1 tsp ground (2g) | 7 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Cognac | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 tablespoons butter
- 2 cups chantarelle mushrooms or oyster mushrooms, cleaned, trimmed and cut into 1/2-inch pieces (any flavorful combination)
- 2/3 cup cognac
- 7 cups low sodium chicken broth or low sodium vegetable broth
- 3/4 cup heavy cream
- 1 tablespoon extra-virgin olive oil
- 4 medium shallots, peeled and minced or 6 tablespoons yellow onions, finely chopped
- 3/4-1 garlic clove, minced
- 1 3/4 cups arborio rice
- 1/3 cup freshly grated parmesan cheese
- salt
- freshly ground coarse black pepper
- 2-3 tablespoons chopped toasted cashews or toasted chopped almonds (warmed in oven)
- 2 tablespoons chopped fresh parsley
Directions
Make sure you only wipe the mushrooms clean.
Melt 2 tablespoons butter in a medium skillet over medium-high heat.
Add mushrooms and saute about 5 minutes. (If using chanterelles, dry saute first for 1-2 minutes and let the mushrooms cook in their own juices before adding the butter.)
Add cognac, bring to a boil, and reduce liquid by 1/2, about 3-4 minutes.
Lower heat to medium; add cream, and simmer 5 minutes.
Remove skillet from heat and set aside.
Bring stock to simmer in a saucepan.
In a deep, heavy, medium sized saucepan, heat oil and remaining butter.
Add shallots or onions and cook until soft, about 2 minutes.
Add garlic and cook another 30 seconds to 1 minute.
Add rice and stir to coat with butter an oil.
Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan.
Wait until the stock is almost completely absorbed before adding the next 1/2 cup.
This process will take about 20 minutes.
The rice should be just cooked and slightly chewy.
Stir in cashews or almonds, mushroom mixture and the freshly grated Parmesan cheese.
Season to taste with salt and pepper and serve garnished with parsley.
Category:Californian Recipes
Category:Californian Vegetarian